Table 3.
Multivariate1 adjusted odds ratios and 95% confidence intervals for intermediate AMD by tertiles of food sources of dietary fat among CAREDS participants <75 years of age (n= 185 cases in 1313 total)
| % of Total Fat | Tertile 1 | Tertile 2 | Tertile 3 | |
|---|---|---|---|---|
| Dairy Foods | 26 | |||
| High Fat Dairy2 (61% of dairy fat) | ||||
| median servings/month | 9 | 18 | 36 | |
| OR (95%CI) | 1.0 | 1.28 (0.9–1.9) | 1.14 (0.8–1.7) | |
| Low Fat Dairy3 (39% of dairy fat) | ||||
| median servings/month | 11 | 36 | 87 | |
| OR (95%CI) | 1.0 | 1.15 (0.8–1.6) | .54 (0.3–0.8) | |
| Added Vegetable Fats4 (79% of added fats | 24 | |||
| median servings/month | 10 | 26 | 54 | |
| OR (95%CI) | 1.0 | 1.15 (0.8–1.7) | 1.35 (.9–2.0) | |
| Animal Fats5 | ||||
| median servings/month | 1.0 | 4.0 | 21 | |
| OR (95%CI) | 1.0 | 0.90 (0.6–1.3) | 1.25 (0.9–1.8) | |
| Meats | 16 | |||
| High Fat Meats6 (20% total meat fat) | ||||
| median servings/month | 0.0 | 1.0 | 4.5 | |
| OR (95%CI) | 1.0 | 1.03 (0.7–1.5) | 1.24 (0.9–1.8) | |
| Low Fat Meats7 (80% total meat fat) | ||||
| median servings/month | 9 | 18 | 34 | |
| OR (95%CI) | 1.0 | .82 (0.6–1.2) | .98 (0.7–1.4) | |
| Candy/High Fat Desserts8 | 8 | |||
| median servings/month | 3 | 12 | 32 | |
| OR (95%CI) | 1.0 | 1.10 (0.8–1.6) | .94 (0.6–1.4) | |
| Peanuts, Nuts | 5 | |||
| median servings/month | .5 | 2.3 | 11.0 | |
| OR (95%CI) | 1.0 | .87 (0.6–1.3) | 1.06 (0.7–1.5) | |
| Salty Snacks9 | 2 | |||
| median servings/month | 1 | 6 | 20 | |
| OR (95%CI) | 1.0 | .98 (0.7–1.4) | 1.08 (0.7–1.6) | |
| Fish | ||||
| Total | 1 | |||
| median servings/month | ||||
| OR (95%CI) | 1.0 | 1.00 (0.7–1.5) | 1.04 (0.7–1.6) | |
| Fried or White fish | ||||
| median servings/month | 0.0 | 2.3 | 5.3 | |
| OR (95%CI) | 1.0 | .91 (0.6–1.3) | .92 (0.6–1.3) | |
| Dark Fish (20% Fat from Fish) | ||||
| median servings/month | 1.0 | 2.5 | 6.7 | |
| OR (95%CI) | 1.0 | 1.13 (0.8–1.7) | 1.26 (0.8–1.9) | |
Adjusted for age and lutein intake group (high vs low)
High fat dairy includes: cheese and cheese dishes, butter, ice cream and custards, cream and dishes made with cream and whole milk.
Low fat dairy includes: skim or 2% milk, low fat cheeses, yogurt, low fat dairy, desserts.
Added vegetable fat includes: margarine, mayonnaise, salad dressing, vegetable oils.
Added animal fat includes: butter, gravy, lard
High fat meats include hot dogs, sausages, luncheon meat, fried chicken, organ meats, gravy and lard.
Low fat meats include: beef, pork, lamb, poultry and mixed dishes containing them. (This represents 80% of fat from meats).
Candy and high fat desserts include: chocolate candy, donuts and pastries, cookies and pies
Salty snacks include popcorn (popped-oil), potato and snack chips.